A chiffon roulade with the tiger-stripe pattern on the skin....you can, of course, leave the skin out, as this light chiffon roll tastes good of its own.
| Swiss Roll | Tiger Stripe |
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- 70 g German #405 flour
- 30 g Cornstarch
- 2 g Baking powder
- 60 ml 100% Orange juice
- 60 ml Corn oil
- 20 g Sweetened condensed milk
- 5 Eggs
- 1/2 tsp Vanilla extract
- 1/3 tsp Salt
- 1/2 tsp Lime juice
- 90 g Caster sugar
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- 7 Egg yolks
- 40 g Caster sugar
- 1 tsp Vanilla powder
- 30 g Cornstarch
|
- Preheat the oven to 190C/375F. Line a 34cmx25cm rectangular baking tray with paper. Sift the flour, cornstarch, and baking powder into a bowl. Separate the eggs. Stir orange juice and sweetened condensed milk in another bowl, gradually beat in the corn oil until fully combined and emulsified.
- Sift in the flour mixture, mix roughly and then add in egg yolks and vanilla extract. Mix until incorporated. Beat the egg whites on medium speed, sprinkle in the salt once once combined. Continue to beat the egg whites until foamy. Add in lime juice and whip the mixture until soft peaks form. Beat in sugar in 2 additions until the stiff peaks appear.
- Fold the meringue in 3 additions with the yolk batter until incorporated and smooth. Pour the batter into the prepared baking tray and smooth the surface. Bake the cake on the upper rack in the oven for about 20 minutes. Remove the cake and sift some powdered sugar on the surface. Place a parchment paper on the top and then a baking sheet. Turn the tray upside down to unmold the cake. Remove the baking tray and peel away the lining paper. If you prefer to have golden side rolled in, then flip the cake or you can leave this step away. Trim the edges off and set aside, covered with a towel, to cool for about 10 minutes. Fill the cake with butter cream or jam and roll up. Store the cake in the fridge while preparing the tiger stripe.
- Preheat the oven to 200C/400F. Place all the ingredients in the mixing bowl and beat at medium-high speed until the volume of mixture has doubled and the colour turned lighter. Pour the batter into a baking tray lined with the paper. Bake in the upper rack of the hot oven for 6-8 minutes until the surface has turned into the golden browned tiger stripes. Remove and turn it on another baking paper. Tear the lining paper off and trim the sides. Spread a layer of the whipped cream or jam over, and then put on the chiffon Swiss roll. Gently roll it up and cool it covered in the fridge for 1 hour before serving.
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63 comments:
This looks really interesting. The stripes are really appealing.
very nice ..eye catching tiger stripes..want to have rifht awway...send over some here :)
This is really pretty. It looks spongey and delicious, I also like the outside look.
What a beautiful looking cake! I'm sure it tastes great too.
@Fearless Kitchen, Lavanya, Sophie, Sara
Thank you all for stopping by and support !
Thanks a lot for visiting. Glad I found your beautiful site. The stripes are very original. I've never seen this kind of Swiss roll before and it looks beautiful and sounds delicious.
What a wonderful-looking cake. The stripes are distinctive and the entire roll looks airy and light. I see a lot of Swiss rolls in the Japanese shops and groceries where I live, but I've never tried to make one. Thank you for sharing this and giving me the opportunity to try!
This is just gorgeous! I love the stripes and it sounds very delicious!
Hello Angie, this looks so cool. Hope you are well and keeping in doors. Stay safe
Looks beautiful. Looks fluffy and good. Have a great week.
Looks so good. I want some.
Delicious! I love these rolls....I want a piece!!....Abrazotes, Marcela
What a neat looking swiss roll and I bet it's delicious, too!
Love this! It looks delicious, Angie!!! Take care
très beau gâteau ça a l'air délicieux
bonne soirée
This looks so yum
So pretty and tasty!
I would never leave the tiger stripe off! It is part of its charm! I've never seen this technique before Angie. Stay safe and well friend. XO
This bring back memories. We call it Tiger Roll back in Asia!
What delicious Angie. Looks wonderful!
Take care Angie !
Güzel görünüyor. Ellerine sağlık:)
that pan is so intriguing I would love one and am going to check it out this looks so delicious!
The tiger stripes look really nice. I'll re read the recipe and try it as I love making cake rolls.
Wow, I have never seen anything like this, Angie! The tiger skin is such a gorgeous addition to your cake roll. Perfect for Easter!!
My Gosh! It is the most beautiful tiger roll ever!
The strips are so fantastic!
Lime and orange in Swiss roll ? Count me in !
Strips are beautiful,perfectly made..yum.
Wow, this looks amazing. Those strips are lovely, it makes the roll very special indeed.
That tiger stripe is so fun! And I bet the roll tastes incredible...love the texture.
Your cake looks so delicious :)
Wow,that is impressive! Love that pattern☺
What a pretty roll! It looks so light and airy, yum :)
Angie, beautiful! Has the "Tiger King" craze hit there yet? It's a truly bizarre and crazy Netflix series. (Based in my home state---I'm so proud!) :(
Angie, that's gorgeous AND an entirely new-to-me idea! Love the flavors in this as well.
That’s fascinating to be able to decorate the outside of the rolled cake that way. I’m to lazy even to do the inner part! With the current lockdown, a lot of people have time to try new things (if they are among the lucky ones who have the money and logistics to get the ingredients).
be well... mae at maefood.blogspot.com
The tiger is my favorite animal. I have no doubt this could be one of my favorite cakes!
this is so cool looking!
Angie, this is so clever and looks fantastic! Even without the fun tiger stripes, this cake looks super light! Wonderful!
Wow, this look so delicious. Thank you so much for sharing recipe.
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So cool looking! And I'm certain, SO delicious! :-) ~Valentina
How fun is this? Such a cool looking roll!
Interesting roll Angie, I have never seen a stripy one like this before. I wish you a lovely Easter.
How clever are you!!
That's really quite stunning. Love simple techniques like this that give such a good effect. Wishing you a very Happy Easter Angie and hoping you're well and coping with the current weirdness. Choclette x
I always admire swiss rolled cakes. It looks like quite a skill. Not being a baker, I've never attempted it. Your roll looks great and I love the tiger stripe!
the tiger strips look so cute. Stay healthy and safe during this period Angie. And Happy Easter to u.
I love the look of the tiger stripe, Angie! What a fluffy and delicious looking cake. I'm sure I couldn't stop with just one piece :)
Such a beautiful cake. I love the tiger stripes. I would like to have a slice of it.
Oh so pretty this roll looks. Loving the stripes 🙌
OMG how creative are you! I love a swiss roll cake.
How beautiful the "tiger" layer...it sure makes the cake roll so attractive...super light and fluffy. Great recipe Angie...as always!
what an attractive dessert!
This is seriously the cutest! You are a creative genius and I want one for all of my parties this year. Pinned!
Oh, I see now where those stripes come from. How interesting. You are so adventurous.
this looks so pretty - fluffy and tasty. love the stripes!
What a crazy looking roll! That tiger stripe outer layer is amazing and would blow my guest away. I'm sure the whole roll tastes as good as it looks.
I can't stop looking at this. What a great job you did here. I cannot begin to tell you the disasters I've had when trying to make a rolled cake.
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